10,000 fat free recipes

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

A sophisticated, yet succulent lamb dish made with soy sauce and onion soup mix.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

A delicious sage dressing that can easily be made with your slow cooker.

A variation of the classic french canadian pea soup.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.